Miami

When

Where

Cost

Miami

COCHON US TOUR & GOOSE ISLAND BEER CO. HUMBLY PRESENT COCHON555. Over 11 tons of heritage pork raised by family farms will be served across the country in a nose-to-tail touring culinary competition. Five local chefs will each be given a 200 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Going on its sixth year, Cochon 555 is the nation’s premier culinary tour touting the flavor and benefits of eating heritage breed pigs. The kickoff event features an all-star lineup of five chefs, five pigs and five wineries to celebrate breed diversity, family farming and food enthusiasts.

This year’s competing chefs include Jose Mendin of The Pubbelly Group, Conor Hanlon of The Dutch, Bradley Herron of Michael’s Genuine Food & Drink, Aaron Brooks of EDGE Steak & Bar and Dena Marino of MC Kitchen. The five chefs, champions to the pig, will battle it out in a friendly competition by preparing a maximum of six dishes each created from one whole heritage breed pig to win votes from a crowd of hungry gourmands and celebrated judges. Jason Pringle of db Bistro Moderne will also prepare a feature sixth pig.

Host Chef Aaron Brooks, Executive Chef at Four Seasons Hotel Miami, will lead the pack of judges in selecting Miami’s “Prince of Porc.” Other notable judges include David Thomas from The Bazaar by Jose Andres, Timon Balloo of Bocce Bar and Chef Norman Van Aken following the release of his new book, No Experience Necessary. The winner will go on to compete in the Grand Cochon at the Food & Wine Classic in Aspen in June for bragging rights as the “King or Queen of Porc” and a four-day wine experience to Rioja, Spain’s most prominent wine region.

“Heritage Breed Pigs celebrate the history of the animal and this humane treatment is something all chefs should be behind,” states Jose Mendin. “I grew up on an island where this practice is normal and eating pig is an essential part of the culture, so it just seems the only way to me. As for the event, I’m so excited to compete, I can barely stand it. Such a great line-up of chefs; I’m eager to see what everyone puts out. Game on.”

Defending his title from last year, Host Chef Aaron Brooks will kick off the weekend on Friday night with a guest chef dinner at EDGE Steak & Bar at the Four Seasons. Event judges include David Thomas from The Bazaar by Jose Andres, Timon Balloo of Bocce Bar and Chef Norman Van Aken following the release of his new book, No Experience Necessary.

Tickets for Cochon 555 events are $125 (general admission) and $200 (VIP). GENERAL ADMISSION price includes over 30 dishes prepared from the entirety of heritage breed pigs from nose to tail, paired with premium wines, brews and spirits. Both ticket prices includes endless drink and tons of food. GA starts at 5pm. VIP starts at 4pm, and includes one-hour early access to all the food (premium access to limited experiences like Punch Kings, wines and spirits), a chance to hang with the celebrity chefs, judges and media. Everyone is invited to the After Party at Edge Steakhouse, as always.